Champagne Glazed Chicken Recipes

CHAMPAGNE CHICKEN

Steps:

• Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
• Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
• In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
• Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
• Return chicken to pan and heat through. Sprinkle with chopped chives.
• Serve with white rice, wild rice or spinach fettecini.

CHAMPAGNE CHICKEN

Steps:

• Lightly dust chicken breasts with flour and a little salt and pepper.
• In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
• Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

FIG, MUSTARD, AND CHAMPAGNE-GLAZED CHICKEN BREASTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
• Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

CHAMPAGNE GLAZED CHICKEN

Steps:

• Grill, bake or pan-sear chicken breasts until no longer pink in center.
• In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
• Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
• Return chicken to pan and turn chicken several times to glaze.

GOLDEN GLAZED CHICKEN

Steps:

• Spread onions on bottom of 13x9-inch greased dish.
• Add chicken breasts (remove skin if desired).
• Season with salt and pepper to taste.
• Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
• (Can prepare to this point and refrigerate up to 8 hours).
• Bake uncovered at 375 for 40-50 minutes.
• Baste 2 or 3 times during cooking.

CHAMPAGNE CHICKEN

Steps:

• *** See instructions at end if using the optional ingredients.
• Cut chicken into 1/4" wide slices.
• Melt the butter and olive oil in a large heavy skillet.
• Saute the chicken for 4 to 5 minutes.
• Remove the chicken and keep warm.
• Deglaze the pan with the champagne.
• Add the cream to the pan.
• Add the tarragon and reduce the sauce for two minutes.
• Put the chicken back into the pan and bring just to a simmer.
• Remove to serving platter.
• Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only.
• Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• Saute shallots in butter until tender.
• Divide shallots equally between the breast halves, spreading evenly over each.
• Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• Chicken is done when it springs back when lightly pressed with finger.
• Follow the balance of the instructions listed above for the sauce.